Foods Low in Vitamin A (β-Carotene equivalents) (1741st - 1760th) (per 100 g edible portion)

• Shandong cai (leaves, boiled)
  
  1500 μg
• Taisai, Chinese mustard (leaves, raw)
  
  1500 μg
• Apricot (raw)
  
  1500 μg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  1600 μg
• Nozawana (salted pickles)
  
  1600 μg
• Hot pepper sauce
  
  1600 μg
• Endive (leaves, raw)
  
  1700 μg
• Kyona (leaves, boiled)
  
  1700 μg
• Shandong cai (salted pickles)
  
  1700 μg
• Water dropwort (stems and leaves, boiled)
  
  1700 μg
• Ha-ninjin (leaves, raw)
  
  1700 μg
• Ne-mitsuba (leaves, raw)
  
  1700 μg
• Qin cai (stems and leaves, raw)
  
  1800 μg
• Bai cai (leaves, raw)
  
  1800 μg
• Turfed stone leek (leaves, boiled)
  
  1800 μg
• Hosome-konbu (dried)
  
  1800 μg
• Wakame (cut and dried)
  
  1800 μg
• Water dropwort (stems and leaves, raw)
  
  1900 μg
• Kaiware-daikon (young stems and leaves, raw)
  
  1900 μg
• Tsumamina (leaves, raw)
  
  1900 μg